Delicious Living
Ingredients
  • 1 pound dry cannellini beans
  • 10 cups water
  • 2 teaspoons coarse salt, divided
  • 2 cups vegetable broth
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, smashed
  • 2 large sprigs fresh rosemary
  • 2 tablespoons olive oil
  • ¾ teaspoon black pepper

Braised Cannellini Beans

Jamie Gates | Photo by Jennifer Olson | Delicious Living

Dried beans, lentils and other pulses are super soil helpers. Unlike most plants, which pull nitrogen from the soil as a food source, beans work with soil microbes to pull nitrogen from the air, which both enriches the soil and reduces the need for fertilizer.

(gluten free, vegan)

Directions
  1. In a large pot, place beans; cover with 10 cups cold water. Sprinkle with 1 teaspoon salt. Bring beans to a boil, and boil for 1 minute. Cover, turn off heat and remove from burner. Let sit for 1 hour.
  2. Drain cooking liquid. Return beans to the pot, and add 4 cups water and 2 cups broth to just cover the beans. Add onion, garlic, rosemary sprigs, oil, pepper and remaining 1 teaspoon salt. Bring to a boil, cover and reduce heat to low. Simmer for 60 minutes, stirring occasionally. Remove lid, and cook another 60 minutes. Check liquid levels, and add more as needed.
  3. Remove 1 cup beans, and mash with a potato masher. Return mashed beans to pot, and simmer for 5–10 minutes, until thickened slightly. Adjust salt and pepper to taste. Serve beans with a drizzle of olive oil and a pinch of chopped fresh rosemary.

PER SERVING (½ cup): 185 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 383mg sodium, 30g carb, (7g fiber, 2g sugars), 11g protein

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